Farmhouse Cheese and Herb Frittata with Ballymaloe Original Relish
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This is a super way of using up leftover cheese. Perfect for brunch or a light supper.
Servings
4 people
Servings
4 people
Farmhouse Cheese and Herb Frittata with Ballymaloe Original Relish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a super way of using up leftover cheese. Perfect for brunch or a light supper.
Servings
4 people
Servings
4 people
Ingredients
  • 6 Eggs
  • 200ml cream or milk or a mixture of both
  • 1 tbsp Ballymaloe Original Relish
  • 200g cheese grated or crumbled (avoid very strong cheese)
  • 2 tsp chopped parsley
  • 2 tsp chopped chives
  • salt and pepper
  • 50g butter
Units:
Instructions
  1. Preheat the oven to 220 degrees.
  2. Break the eggs into a mixing bowl, add the milk or cream and season with salt and pepper. Whisk thoroughly until the whites and yolks have completely blended.
  3. Mix in the Ballymaloe original relish, cheese and herbs. Season with some salt and pepper.
  4. Melt the butter in a large frying pan. When the butter is foaming add the mixture to the pan. Scrape the cooked mixture from the outside in to the centre filling its space with liquid. Do this 5 or 6 times all around the outsides over a minute or so.
  5. Then place the pan in the preheated oven and cook for a further 5-7 minutes or until the mixture has set in the centre.
  6. Take out of the oven, and carefully slide on to a large serving plate and serve warm or at room temperature.